French – Noshing with the Panda

Chef Laurent Quenioux’s LQ Fooding “Fall Series @ MaMaison 2018” in Topanga, CA

The owners of this lovely property in the mountains just north of the Topanga Village opened their amazing property to Chef Quenioux and his LQ Foodings team to host a multi-course dinner this weekend. It was a beautiful night, with lovely views, and the weather was perfect for an outdoor dinner.

And what a dinner it was, considered a bargain by many of the diners, as you get 7 courses plus a glass of apertif: Dijon Cassis Kir, for only $80 plus tax, gratuity and a processing fee for purchasing your tickets online.

Cold/room temperature appetizers were the perfect dishes to serve on this night to start the dinner with, leading up to three delicious main course including the seafood course, garnished with a delicious bouillabase broth, to beef short ribs served with cordyceps mushrooms.

It was a wonderful progression of dishes, and this is certainly one of the better pop-up dinners around these days in the LA area. It’s the type of dining I enjoy: gradual progression of dishes, relaxed atmosphere, not excessively loud, and no loud music blaring away. Instead, contemporary jazz was played in the background, at a volume that did not make it difficult for one to carry a conversation with dinner mates nearby.

Website: http://bistrolq.com/lq-foodings

Click on the thumbnails to enlarge the pictures.

Secluded Private Hilltop Property in Topanga that is the host for LQ Foodings this weekend.

Dinner on the outside patio.

This weekend’s menu

Butter Bordier Brittany France, Vegetables and Herbs by Apricot Lane Farms and from LQ Fooding’s gardens

Amuse Bouche: SPINACH – Dashi Spinach Cake, Spanish Octopus, Black Sesame Emulsion

First Course: SMOKED EEL / FOIE TORCHON – Caviar de Sologne Gellee, Crab Apple Compote, Crema, Foie Gras Torchon, Fig Brulee, Pickled Crab Apple

Second Course: SWEET SHRIMP / UNI / IKURA – Apricot Lane Farms’ Eggplant Miso Glazed, Avocado Cucumber, Nori Crumbs, Radish, Arugula, Chigoku Tartare

Third Course: NORTH SEA COD / SCALLOP AND ITS ROE – “Bouillabaise” Emulsion, Chanterelles, Garlic Saffron Rouille, Foccachia Chorizo

Third Course: NORTH SEA COD / SCALLOP AND ITS ROE – Spooning the bouillabaise emulsion over the cod

Fourth Course – NORTHERN CALIFORNIA PIGEON – Plum Glaze with Timut Peppercorn, Roasted Shishitos from Apricot Lane Farms, Pied de Veau Veal Tendon Infused with Ginger, Watercress

Fifth Course: FLANNERY BEEF BRAISED SHORT RIB – Parmenter Style, Anchovies & Black Olives, Nasturtium Leaves Pesto, Pickled Okra, Pomme Chips from the farm, Cordyceps Confit Cured Onions

Cheese Course – 3 Raw Milk Cheeses Imported from France: Roblochon (Left), Fourme D’Ambert (Center), Perail de Brebis (Right)

Dessert: Chocolate Tart, White Chocolate Ganache Prailine Rose and Pistachio, Huckleberry, Chocolate Chips, Prailine Dust

Earl Gray Tea Flavored Macarons

With Chef Laurent Quenioux

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Kosher Tunisian Wine Dinner at Harissa with Wine Pairing by Covenant Wines

Chef Alain Cohen first opened Got Kosher? in 2009, which offered a menu of kosher North African dishes. It has been a hit since. This year, he changed the name of the restaurant to Harissa, and with it came a new menu, with popular Tunisian dishes prepared kosher using French techniques, as well as a nod from French cuisine, to elevate those dishes in both presentation and taste.

What you end up with are delicious, refined dishes such as their babighanoush, challahs, and beef meatballs. I found their babighanoush addictive as it is whipped up into a light mousse-like puree. Well seasoned and smoky in flavor, it was wonderful to spread it over slices of their challah.

The beef meatballs are huge and hearty, and a must to have when you order one of their Tunisian Couscous Feasts.

Desserts divine as well. Rose Water Ice Cream, made without the use of any dairy products, was rich and creamy. The flavor was quite pronounced and sweet. The Arissa Almond Cake was rich and moist, sweet with a wonderful hint of almond. Pair them with a nice hot glass of mint tea, and it was nice way to end the meal.

Mensch and Tribe Wines were provided by Covenant Wines, whose vineyard is up in Lodi, CA, but their winery store is in downtown Berkeley, CA. I really enjoyed their 2016 Mensch Roussanne was very light, crisp and refreshing.

And all of these wines are kosher as well!

Cold Mezzes

Babighanoush

2016 Mensch Roussanne

Pickled Turnips

Carrots

Beets

Beef Filled CIgar Shaped Turnovers with Harissa

Olive Challah

2016 The Tribe Chardonnay

Tunisian Couscous Feast

Broth with Vegetables for the Tunisian Couscous Feasts

Beef Meatball

2016 The Tribe Proprietary Red (Merlot)

Trio of Desserts

Mint Tea

Arissa Almond Cake and Almond Turnover

2016 Mensch Zinfandel

Me with Chef Cohen

Representative from Covenant Wines

DineLA Restaurant Week Dinner at Patina in DTLA

In April of this year, Andreas Roller took over the reigns as executive chef, and with a $49 3-course dinner offered by Patina during DineLA Restaurant Week, it was a perfect venue to be able to sample Chef Roller’s cooking.

Service here was impeccable, and our server was sweet and vivacious. She took the time to go discuss about the different types of tasting menus and beverage menus they have.

We ordered the DineLA menu (pictured below), and I added the shaved summer truffles ($20 supplement) to my Brentwood Corn Agnolotti. Tasty, though the bold sweet flavor of the corn seemed to have masked some of the delicate flavors of the summer black truffles.

The dishes were delicious, with the Squid Ink Pasta being the stand out. The texture of the pasta was on the softer, yet firm side. It was well tossed in a delicate sauce made with uni and bottarga. Very unctuous.

I was so satisfied with my experience, that I am looking forward to coming back for either 6-course tasting or the Chef’s Tasting.